Roasted Summer Squash, Eggplant, and Tomato Rotelli
Wow. What a beautiful bounty of delicious summer goodness we walked away with this week from the Inverbrook Distribution Shed. Even in this wretched heat, I decided to roast the summer squash, eggplant, and tomatoes to create a saucy medley for rotelli pasta. It was a perfect summer meal! I hope you enjoy it too.
Ingredients
2 small-medium pattypan squash, halved and sliced (about 1/4", no need to be fussy)
2 small-medium yellow crook-neck squash (I used the zephyr from this week's share), sliced (about 1/4 ")
2 small-medium eggplant, halved and sliced (I used one small, round white and one small, round purple (Indian variety?) from this week's share)
8-10 small-medium tomatoes, cored and halved or quartered
4-6 T extra virgin olive oil
3-4 cloves of garlic, minced
1-2 T balsamic vinegar
Generous handful of chopped basil (I used a combination of purple and lemon basil)
1.5 lbs. rotelli
Sea salt
Fresh ground pepper
Fresh grated or shredded Parmigiano-Regianno
1. Preheat the oven to 400.
2. Set a pot of water to boil for the pasta.
3. Prepare two roasting pans by drizzling the bottoms of both with about 2-3 T of olive oil.
4. Spread the summer squash and eggplant out onto one of the pans and sprinkle with sea salt, pepper, and half of the minced garlic. Toss to coat.
5. Spread the tomatoes out onto the other pan, and do the same.
6. Roast the vegetable in the oven until cooked through and starting to brown, about 20-25 minutes (the tomatoes will break down quite a bit and will create a sauce of sorts).
7. While the vegetables are roasting, cook the pasta al dente, drain, and set aside.
8. Toss the pasta with the roasted tomatoes, squash, eggplant, and basil, and drizzle with the balsamic vinegar.
9. Add in more sea salt and pepper to taste.
10. Top with plenty of Parmigiano-Regianno and serve.
Serves 6-8 as a main course
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